In the light of posting a big thing about canning, I feel like it's important to give you a hint about how to actually eat up all those tasty preserves. Here is one of my favourite ways. This recipe is an excellent vehicle for any type of jam or jelly. Take it up a notch and treat yourself to some double devon cream. Either way, this was a beautiful way to snack on some jam (particularly the pear jam that I spiced up with some cinnamon and red wine last year).
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